燒味鮮食譜嘉鱲奶油燒

食材：嘉鱲魚一尾 蒜仁少許 奶油一塊 煎魚粉或鹽巴看個人喜好

步驟1：將魚身與魚頭切割分離

步驟2：魚身抹上煎魚粉，或是鹽巴亦可

步驟3：準備平底鍋，倒入適量的油，油燒熱後，轉小火。

步驟4：將嘉鱲放至鍋中，蓋上鍋蓋小火煎五分鐘-六分鐘

步驟5：將魚翻面，另一面煎至金黃

步驟6：將多餘的油瀝掉，加入奶油與蒜仁，讓奶油的香氣充分浸淫在嘉鱲魚中

步驟7：準備瓷盤，將魚呈盤，接著將鍋子中的奶油與蒜仁淋在上頭，即可大功告成

認識有漁船的朋友之後，拿到半買半相送的嘉鱲魚，

這天趁著休假日大快朵頤。

家中廚具簡單，用最簡單的方式料理這尾魚，就很棒了。

在台灣民俗的魚分類中，有這樣的說法，

<h3 class="r" style="font-size: 18px; font-weight: normal; margin: 0px; padding: 0px; display: block; overflow: hidden; text-overflow: ellipsis; white-space: nowrap; color: rgb(34, 34, 34); font-family: arial, sans-serif; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-style: initial; text-decoration-color: initial;"><a href="http://shai027522.pixnet.net/blog/post/236498039-%E4%B8%80%E5%8D%88%E3%80%81%E4%BA%8C%E9%AF%A7%EF%BC%8C%E4%B8%89%E9%AE%B8%E3%80%81%E5%9B%9B%E5%98%89%E9%B1%B2" ping="/url?sa=t&source=web&rct=j&url=http://shai027522.pixnet.net/blog/post/236498039-%25E4%25B8%2580%25E5%258D%2588%25E3%2580%2581%25E4%25BA%258C%25E9%25AF%25A7%25EF%25BC%258C%25E4%25B8%2589%25E9%25AE%25B8%25E3%2580%2581%25E5%259B%259B%25E5%2598%2589%25E9%25B1%25B2&ved=0ahUKEwjWk9PD-4nbAhVU57wKHRdXCHIQFggmMAA" style="color: rgb(102, 0, 153); cursor: pointer; text-decoration: underline;">一午、二鯧，三鮸、四嘉鱲

嘉鱲魚雖排行第四，但魚的肉質綿密細緻，十分美味。

http://meda.ntou.edu.tw/aqua/?t=1&i=0058{更多嘉鱲魚的資訊分享} <strong class="title" style="-webkit-text-stroke-width:0px; background-color:rgb(255, 255, 255); color:rgb(108, 72, 72); display:block; font-family:times new roman; font-size:medium; font-style:normal; font-variant-caps:normal; font-variant-ligatures:normal; font-weight:700; letter-spacing:normal; margin:0px; orphans:2; padding:0px; text-align:left; text-decoration-color:initial; text-decoration-style:initial; text-indent:0px; text-transform:none; white-space:normal; widows:2; word-spacing:0px">中文名：嘉鱲魚 <strong class="engname" style="-webkit-text-stroke-width:0px; background-color:rgb(255, 255, 255); color:rgb(77, 0, 153); display:block; font-family:times new roman; font-size:medium; font-style:normal; font-variant-caps:normal; font-variant-ligatures:normal; font-weight:700; letter-spacing:normal; margin:0px; orphans:2; padding:0px; text-align:left; text-decoration-color:initial; text-decoration-style:initial; text-indent:0px; text-transform:none; white-space:normal; widows:2; word-spacing:0px">英文名：Red seabream <strong class="sciname" style="-webkit-text-stroke-width:0px; background-color:rgb(255, 255, 255); color:rgb(97, 112, 165); display:block; font-family:times new roman; font-size:medium; font-style:normal; font-variant-caps:normal; font-variant-ligatures:normal; font-weight:700; letter-spacing:normal; margin:0px; orphans:2; padding:0px; text-align:left; text-decoration-color:initial; text-decoration-style:initial; text-indent:0px; text-transform:none; white-space:normal; widows:2; word-spacing:0px">學名：Pagrus major <strong class="localname" style="-webkit-text-stroke-width:0px; background-color:rgb(255, 255, 255); color:rgb(83, 84, 121); display:block; font-family:times new roman; font-size:medium; font-style:normal; font-variant-caps:normal; font-variant-ligatures:normal; font-weight:700; letter-spacing:normal; margin:0px; orphans:2; padding:0px; text-align:left; text-decoration-color:initial; text-decoration-style:initial; text-indent:0px; text-transform:none; white-space:normal; widows:2; word-spacing:0px">俗名：正鯛、 加臘

燒味鮮無菜單餐廳